The first day, I baked the cheesecake layers, which was relatively simple. It turned out perfectly. Thank you! Or, if you dare to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Can you help this amateur baker get her cheesecake back on track? I also reduced the temp in my oven to 150 as the other one started to crack quite early in the bake. I get requests all the time for it. Enjoyed making it. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. I must admit, if the recipe is followed exactly as it is, this is a HIT! Place the red velvet cake layer on top of cheesecake … Being such a temperature-delicate cake employing bain marie (water bath), I used the “True Fan” setting on our electric oven, an Italian La Germania, which uses fans to gently circulate the hot air inside the oven for a more uniform-temperature baking. Beat on medium speed until just smooth, about 1 minute. Hope that helps! Just made this recipe last night and followed the instructions very carefully. What are your thoughts? Cheesecake is dense by nature, but you shouldn’t get cracks. Followed your recipe precisely, exception of omitting lemon. I followed the recipe exactly. Hi AJ, That sounds like a yummy project! I also added E.D. This was our Christmas night dessert & my family loved it. , Hi Jenn, success! By Kitchen Queen. I decided to make this recipe after reading the reviews because it seem to be the best one out there; let me add, it’s my first time making a cheesecake. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! https://foodandeverythingelsetoo.com/knock-you-naked-red-velvet-cheesecake You kindly include fail proof directions. Thank you so much for your website! It turned out to be amazing. Great recipe for Red Velvet Marbled New York Cheesecake #12plates. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. 45 min at 350 and it came out great! After being scorned too many times by wrapping my pan in just foil, I now use oven bags! However, if you like lemon, you’ll love this cheesecake! You could leave it out next time, but the cheesecake won’t be as stable. It was very puffy and then it just sank. Make sure the batter is uniform but do not over-mix. Made this for my son’s birthday. Turn off oven, but leave cheesecake in oven for 30 minutes. Pulled the cake out at 1.5hrs of bake time. Check to make sure your oven has cooled to, — Brenda Deitz-Siens on December 22, 2020, — JENNIFER J CASHMORE on November 26, 2020. Aug 4, 2016 - Try this updated version of a traditional cheesecake recipe. if so would you be able to tell me what you adjusted your time to? I made this recipe with the dollop method like your carrot cake cheesecake recipe. other than that, I followed the recipe to a T and everyone couldn’t stop talking about it, came out PERFECT!!! But after baking umpteen cheesecakes over the years (for birthdays and such, not bribery! Preheat oven to 300 degrees F. In a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, flour, and cocoa on a low speed, raise to medium-low to blend completely, scraping the sides and bottom frequently, about 2 to 3 minutes. You can serve the cheesecake right from the base of the springform pan. OH MY! It is made with no crust. Patience is key when baking a cheesecake. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Please do not attempt to use standard 12-inch aluminum foil —  you can’t have any foil seams on the bottom or sides of the pan. Hi, I want to make this recipe but was wondering what I could change to make it with a premade crust. Oh my. I made this for Thanksgiving dessert and it was a hit! I made this today for Christmas Eve for my family and they are going to love it! I also made the berry sauce with frozen mixed fruit which was also a hit. The red velvet cake rose a little higher than the cheesecake… Thank you. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan. Love love this cheesecake!!!! (Wanted to upload a picture, not really sure how to on this site). I like it even better than Junior’s cheesecake in NYC! Place second layer of red velvet cake on top of the cheesecake. made this for christmas, it was amazing! It will be hard to wait! One of the best cheesecakes I have ever had – restaurant or otherwise. With that being said, I wonder if I omit the lemon, if 4tsp of vanilla will then be too much? Hi Amelia, If you have a pan that’s 1 inch bigger, that’s the best way to prevent the water from seeping in. I give this recipe 5 stars! Queda perfecto. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Can I make this cheesecake ahead of time and freeze it ? Thanks! You can watch a short tutorial here. It was at 2 hours that the top part started turning just very slightly brown. https://www.foodnetwork.ca/recipe/red-velvet-cheesecake/18025 Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. I’ve made cheesecakes before, but not like this. Scrape the bowl and paddle. Highly recommend! Thanks. The data is calculated through an online nutritional calculator, Edamam.com. Hi Callie, I’m sorry you had trouble with this! Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Mix the creme fraiche and sugar together and gently spread over the top of the cooled We just made this cheesecake and what a disaster it turned out to be. I can say that cheesecake definitely has a science behind making it and not ending up with cracks. Try this updated version of a traditional cheesecake recipe. I followed the directions exactly & this turned out amazing!! This recipe looks great but does seem to have a high sugar ratio. Sometimes the top turns golden — it doesn’t bother me, but you can cover it with loosely foil towards the end if you like. The springform pan features sides that can be removed from the base, so you can release the cheesecake easily without having to flip the whole pan over (this would be a disaster with a cheesecake!). A little water got in so i would recommend the two pan method over foil, but other than that, soooo good! Thanks! New York-style cheesecake is my husband Michael’s favorite dessert. However, I had two fails that amounted to the 2 star review. Thanks! Spread a thin layer of ganache on the cheesecake. Also, it’s fine to omit the lemon juice without adding any additional vanilla. Definitely going to print out the recipe and add to my repertoire. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. This site uses Akismet to reduce spam. I’ve done it before with raspberry but can’t remember when it the process. Best desert I ever made. For the crust I did 1.5 times the recipe and half of the lemon juice in the cake. Wrap outside of 9-inch springform pan with aluminum foil. The cheesecake turned out perfect thanks to your advice, the room temperature cheese definitely made a difference. Your website is awesome. Hi Jenn, this is my first time trying to make a cheesecake. Smith cherry pie filling on the top of each piece of cheesecake served after it had been chilled in fridge. Yes — see the freezer-friendly instructions at the bottom of the recipe. After re-reading the instructions I set it out to cool in its waterbirth. #12plates Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I didn’t boil the water for the water bath but put very hot water from the tap in the bath and it worked just fine. Hi Dona, sorry to hear you had problems with this! I’ve made this 3 times and each cheesecake was devoured by family. I made this cheesecake for Christmas. The recipe for red velvet cake finally debuted in The Joy of Cooking by Irma S. Rombauer in 1943. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe… Spray the inside of the pan with nonstick cooking spray. My reputation as a cheesecake goddess among my friends has been saved. Please LMK how it turns out! To get an ultra smooth batter, make sure all of your dairy ingredients are at room temperature. Hi Jenn, I made your cheesecake a few months ago for the first time and it was perfect, I took it to a party and everyone loved it and I felt like some sort of baking goddess! Otherwise, the consistency of the cheesecake was good. Could this be making it crack? Melt 4 oz. Also, the bake time will be shorter so keep a close eye on it. Beat in sour cream, buttermilk, apple cider vinegar, vanilla, and red food color on the low speed to prevent splashing. Carefully remove the roasting pan from the oven and set it on a wire rack. Remove the sides of the springform pan. You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes … The cake was firm on top, but seemed still quite undercooked in the center. Stir until well combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. I have a few people at work who requested this as a Christmas present. Great recipe for Red Velvet Swirled New York Cheese Cake. It’s that great! . “Just make me a cheesecake!” At this point, I could probably make this recipe in my sleep. Powered by WordPress. The cake did, in fact, continue to cook a little while out of the oven and after being left in the fridge overnight came out perfectly. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This is the most requested thing I get for the holidays and I even have people asking for it as a Christmas present. Press the crumbs into an even layer on the bottom of the prepared pan. The instructions were easy to follow and resulted in the best home-baked cheesecake I’ve ever had, and even better than most restaurants as well. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Also made the coconut cream pie Successfully. Hi Karl, I’m not positive but it could be the flour you are tasting. My cheesecake was cooked in exactly 1 hour 30 minutes. Carefully remove the springform. Hi Monica, It’s very important that the cream cheese be at room temperature, so I think that’s likely the issue. Red Velvet Cake Ice Cream; If you’ve tried this NEW YORK STYLE CHEESECAKE recipe, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! The only change I made to the recipe was to use Digestive Biscuits, as in Australia we don’t have Graham Crackers. It was way too eggy, the edges literally had the texture of cooked egg. Thanks for such a great recipe and a new family tradition. Flavor was fine, but texture was off, too eggy. Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until … Put the pan on a baking sheet and bake until set, about 10 minutes. Yet, it was perfect! For assembling the New York Style Red Velvet Cheesecake: cheesecake recipe adapted from Life, Love, and Sugar, 2 ½ cups finely ground Oreo (cream filling and all), 24 ounces (3 8-ounce packages) cream cheese, room temperature, 1 cup full-fat sour cream, room temperature. I found your review very helpful so I thought I would ask you about the 2 cups of sugar she recommends, did you use it and did you find it too sweet? I usually make these for Christmas. Hope that helps! This way I can cook 4 at a time. Thank you for sharing this jewel of a recipe, Jenn! Recipe ... New York-Style Red Velvet Cheesecake. Wrap the spring form pan with aluminum foil, set aside. 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